Dill Crab Dip with Artichokes
Source of Recipe
From Better Homes and Gardens
List of Ingredients
2 to 4 large artichokes
1 - lemon, halved
1/2 cup mayonnaise or salad dressing
1/2 cup dairy sour cream
1 cup flaked, cooked crabmeat (cartilage removed)
1 teaspoon dried dillweed
2 teaspoons finely chopped onion or green onion
1/2 teaspoon finely shredded lime peel
1 teaspoon lime juice
- Dash bottled hot pepper sauce
- Dash ground red pepper (optional)
Recipe
1 Rinse artichokes under cold running water. Peel off and discard lower petals. Trim stem to one inch or less. Cut off the top 1-inch of artichoke. Trim leaf tips. Immediately rub the cut surfaces with a piece of lemon.
2 Cook, covered, in a large amount of boiling salted water for 20 to 30 minutes or until a leaf pulls out easily. Invert artichoke to drain.
3 Meanwhile, in a medium bowl stir together mayonnaise or salad dressing, sour cream, 2/3 cup of the flaked crabmeat, the dillweed, onion, lime peel, lime juice, hot pepper sauce, and ground red pepper, if desired; mix well. Season to taste with salt and pepper. Transfer to serving bowl and refrigerate for 2 hours or overnight. Just before serving, sprinkle dip with reserved crabmeat. Serve with warm or chilled artichokes. Makes about 1-1/2 cups (twenty-four 1-tablespoon servings).
4 Make-Ahead Tip: Up to 24 hours ahead, prepare artichokes; cover and chill. Prepare dip. Cover and chill.
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